Toss together and evenly distribute the bread cubes, dates and almonds in a buttered 9x13-inch baking dish.

Add sugar to the eggs and continue to beat until the mixture thickens and pales. Reduce mixer speed to low. Add half and half, vanilla, and nutmeg and beat until blended.

Ladle the egg mixture over the bread mixture. Let stand 15 minutes, occasionally pressing lightly on bread with wooden spoon or spatula to help the bread to absorb the liquid.

Bake the pudding for 25 minutes. Open the oven and carefully press down on the bread with a wooden spoon allowing the remaining liquid to rise. Spoon liquid evenly over the bread. Close oven and continue to bake for an additional 15 to 20 minutes, or until a skewer inserted into the center comes out clean.

Remove the pudding from the oven and let sit while preparing the bourbon sauce.

To prepare the bourbon sauce, combine the cream, milk, and sugar in a medium saucepan over medium-high heat. Whisk cornstarch and ¼ cup of bourbon in a small bowl. Pour cornstarch mixture into cream mixture and bring to a boil. Reduce the heat to low and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add salt, stir in butter and remaining ½ cup bourbon if desired.